Pickled Purslane Recipe

Photograph: Yossy Arefi

Note: You can use regular distilled white vinegar or apple cider vinegar in place of rice wine. If using distilled or cider vinegar, decrease vinegar to 1 cup and increase water to 2 cups.

Recipe Facts

Active: 5 mins
Total: 10 mins
Makes: 1 quart

Rate & Comment


  • 1 quart picked purslane tips, tough stems removed
  • 1 1/2 cups water
  • 1 1/2 cups rice wine vinegar (see note)
  • 3/4 cup sugar
  • 2 teaspoons salt


  1. Pack purslane tips into a quart-sized sealable glass jar. Heat water, vinegar, sugar, and salt in a medium saucepan until steaming hot but not simmering, stirring to dissolve sugar. Pour liquid over purslane (you may have more liquid than you need, fill the jar to the brim). Seal jar tightly and refrigerate until cool. Pickled purslane can be eaten immediately or kept for up to 2 months in the refrigerator.

Special equipment

Quart-sized jar